Beef Roulade w/ fettuccine of carrot and squash

This is a bit time consuming and a Saturday meal. I felt the blog needed beef recipes at this point so this morning while the family sent me hunting for a specific movie, I stopped by the local Kroger’s to see what I could surprise the family with.

Passing the deli section, bakery and florist you come to the veggie section. I can’t really figure out why because I like to choose the meat before figuring out what veggies I need.

I found a London broil – a cut of meat I haven’t seen in Europe, but it’s like a huge flat steak.

Ingredients: (4-5 people)

1 London broil about two pounds
1 fresh thing parsley
1 fresh thing of watercress
2 cloves of garlic
6 ft of butchers string
8 carrots
2 green squash
1 Savoy keel
Butter, salt and pepper.

Cut the London broil in half horizontally so you have two flat broils. Peel the cloves and slice them very thin. Chop parsley and watercress finely. Spread it on the two broils and roll them up. Tie them with the string. Heat up a pan and put on a quarter stick of butter. Brown the meat in the pan on four sides. Preheat the oven to 385F and put the roulades in a pan and put them in the oven for about 45 minutes. To prevent the roulade browning too much and dry out cover with tin foil.

Steam leaves from the Savoy keel for about 8-10 minutes. For better flavor put a quarter stick of butter in the water.

Use a potato peeler to make the carrot and squash fettuccine. Boil the carrot fettuccine for about 3 minutes before putting in the squash. Let it boil for additional 2 minutes. Strain it.

Mac & Cheese – but not really.

For the sake of the kids I topped the dish off with a homemade ‘Mac & Cheese’. Boil elbow paste and strain it. Heat up a pan with a quarter stick of butter. Put in the pasta with diced roma tomatoes, a half diced red pepper, chopped parsley, plenty of parmesan cheese and a few ounces of whipping cream. Put in the cream a little at the time. Adjust flavor with salt and pepper.

DINNER – by Dad is served